Recently, I was working on building a collection of parenting tricks and tips from dads. I got a bunch of ideas from my own home, but needed more. As I thought about the clever things I’ve seen and heard other fathers do, an image of a freezer kept popping in my head. It was the freezer of our friends, Amber and Jon. One evening while we were over their house, talking about streamlining meals, Jon opened his and revealed a stock pile of homemade breakfast burritos wrapped in foil, ready to rock for the morning rush.
The Veniard’s are busy. They are teachers, parents, and the family behind Cultivate– a St Augustine-based company that handcrafts tea and spices using organic ingredients. Instead of wasting time cooking every morning or sacrificing nutrition for the sake of ease, they make a huge batch of breakfast burritos on the weekends, and have them ready to grab for the days ahead.
Even though my mornings aren’t so rushy, I’m still unmotivated to cook anything other than coffee. I toast waffles, pour cereal, and secretly wish I was starting my children’s day off with something heartier and better balanced. In an effort, I tried the recipe they shared with me, and now I have something substantial and homemade I can offer them without busting out a pan out or cracking an egg. I often eat one for lunch, myself. Javin had fun helping me prepare our batch, and wow, eggs in a slow cooker is a genius idea. They were so nice and fluffy. We halved everything in the recipe because of the amount of eggs we had on hand. We also didn’t use an electric griddle, but a pan and stove top worked just fine.
Find their recipe below:
1 cup whole milk
2 lbs. block cheese shredded (cheddar, Monterey jack, pepper jack….or a combination of whatever cheeses you’d like to use)
2-3 bell peppers (diced)
1 large onion (diced)
20 slices of thick cut bacon
40 burrito style tortillas
Butter or grease
Salt and pepper to taste
1.Beat eggs, milk, salt and pepper until well blended and add to greased crockpot on low heat. Stir the eggs every half hour for about two hours until they are cooked.
2.Fry bacon on electric griddle. Reserve enough bacon grease to coat griddle. (We grind the bacon in a food processor, so that we can sprinkle about a tablespoon of bacon crumbles throughout each burrito.) *(If you don’t have a food processor, just chop it.)
3.Sauté onions and peppers on medium heat until tender. (If you want them spicy, add diced jalapenos or datil peppers to sauté with peppers and onions. We also add our Alderwood Smoked Salt to the veggies.)
4.Reserve mixed peppers and onions in a bowl.
5. Shred the cheese.
6.Once eggs are cooked, place portioned ingredients into each tortilla and wrap it burrito style.
7.Cook the burritos on the griddle medium-high heat. (Remember, a pan works fine, too.)
8.Once burritos are cooked, wrap each one with aluminum foil and freeze.
Defrost these bad boys, and heat up in a toaster oven or microwave. Enjoy!
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